Bouillon cubes are salty. Like, “did I just swallow the ocean?” salty. So you have to adjust everything else.
If you’re using cubes, never add extra salt until your soup is nearly done. Taste first, then season. Your kidneys will thank you.
And if your final broth tastes too salty? Add a peeled, raw potato to the pot. Let it simmer for 10 minutes. The potato absorbs that excess salt like a tiny, starchy sponge. Boom. Problem solved.
When Should You Use Cube Broth?
Let’s be honest: sometimes you don’t need a masterpiece. You need Tuesday night soup.
Use cubes when you’re making a quick pot of rice, a simple noodle soup, or when you only need a cup of broth to deglaze a pan. It’s fine. It’s efficient.
But please, for the love of all things holy, do not serve it to your foodie aunt who just returned from cooking school. She’ll smell the cube from across the room and judge you silently.
How to Use Bouillon Cubes to Make Chicken Broth
